Roast Duck Breasts with Armagnac Macerated Prunes

I was lucky enough to receive some brandy-soaked prunes as a gift and so I set about finding a recipe to use them in. The answer came to me quite quickly as there is no better pair for a boozy fruit than a perfectly roasted duck breast.

I have provided a method below so that you can macerate your own prunes (ooo, matron!) and I really recommend you do as not only is this dish an absolute show-stopper but any leftovers will keep for a couple of months and are lovely served simply with vanilla ice cream!

Roast Duck Breasts with Armagnac Macerated Prunes

Serves 2

For the macerated prunes 

250g sugar 

500g prunes (stone in if you can get them) 

150ml armagnac

For the duck

1 large or 2 small free-range duck breasts 

25g butter 

2 shallots, finely chopped

50ml red wine 

125ml good quality chicken stock 

4 macerated prunes (see above), pitted and halved 

Lemon juice to taste

20ml armagnac

sea salt and freshly ground black pepper

sautéed cabbage, to serve

At least a week ahead, marinate the prunes. Put 250ml cold water and the sugar in a pan on a medium heat. When the sugar has dissolved, bring to the boil, simmer for 2 minutes, then remove from the heat and cool. Transfer the prunes to a large Kilner jar or similar, then add the armagnac and enough cold syrup to cover. Stir and seal with the lid, then leave in a cupboard for at least a week. 

When you’re ready to cook the dish, heat the oven to 160°C/140°C fan/gas 3. Trim the duck of any sinew, then score the fat with a sharp knife in fine, deep lines in a criss-cross pattern, taking care not to cut into the flesh. Season well with salt and pepper. 

Put the duck breast fat-side down in a cold ovenproof frying pan, put on the hob and start cooking on a medium heat. Fat will start to render out, then the skin will begin to crisp. Once there’s a visible amount of liquid fat, use it to baste the meat every couple of minutes. Do this for 8-10 minutes, turning down the heat if the fat is getting too dark. Turn the breast, then transfer the pan to the oven and cook for 8 minutes more for rare (or for slightly longer if you like your duck less pink). Remove from the oven, transfer to a board and leave to rest, uncovered, in a warm place. 

Return the pan to the hob, add the butter and melt over a low heat. Add the shallot and cook for 5 minutes or until soft. Add the red wine and in moments it will have reduced to almost nothing. Add the stock and bring to the boil. Turn to a gentle simmer and add the 4 halved prunes. Cook for 10 minutes.

Then check the seasoning of the sauce, adding salt and pepper if needed. If the sauce has become too sweet or cloying, add a few drops of lemon juice. Finally stir in the armagnac and remove from the heat. Carve the duck into slices and arrange on your plates. Garnish with your veg of choice (I used cabbage), then spoon over the sauce.